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/ck/ - Food & Cooking

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17595247 No.17595247 [Reply] [Original]

Thoughts? Marco is absolutely based btw.

>> No.17595272

>>17595247
marco is a pathetic pet for the owner class and if you are trying to be a chef, so are you

>> No.17595336

>>17595272
Are you okay? You sound like a bitter little man who hates humanity from a consistent and unceasing failure at life.

>> No.17595354

>>17595336
Maybe if you grind enough of your nose away you too can shill for knorr one day. This is what you actually hope for.

>> No.17595356

He truly is.
I hate the bbc, but I am considering buying the bbc maestro course featuring him.

>> No.17595376

Most fun kind of chef to read about. Absolute worst kind of chef to work under.

>> No.17595378

>>17595354
Anyone who criticizes him for knorr anything is stupider than a bag of rocks.

>> No.17595504

So no one wants to see any of the recipes in the book or anything?

>> No.17595513

>>17595504
sure show us some of your favorites

>> No.17595533

>>17595247
I'm one of the top 50 chefs in the world (real talk) and own an extremely successful world renowned restaurant chain. I can say with professional authority this guy is a joker and a clown. Don't listen to a thing he says.

>> No.17595544

>>17595533
well you did get double dubs so we'll play along for this thread only

>> No.17595546

>>17595533
your cookies are trash chang

>> No.17595552
File: 1.16 MB, 1800x2659, 20220323_182639.jpg [View same] [iqdb] [saucenao] [google]
17595552

This one I would love to try and is one of my all time faves, but will probably need to grow my own leeks for it, which sounds fun, but time consuming.

>>17595533
Prove it you larping cheese boy.

>> No.17595554
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17595554

THE classic. Another dream dish that I'll never get to try. I will 100% be making this recipe in the future.

>> No.17595559
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17595559

Something a little simpler that may be a good first recipe to try out and see how things turn out. Still looks fantastic.

>> No.17595562
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17595562

And for dessert. This one has some gems like the honey ice cream and the poached pears. No need to make an art piece, but honey ice cream with some poached pears sounds freakin great.

>> No.17595589

>>17595554
Why the difference between the front and back pig legs?

>> No.17595591

>>17595552
terrine sounds ok
water vin? ok...
>>17595554
this one seems like a very difficult dish and id love to try making it.
>>17595559
looks tasty but a standard flavor profile
>>17595562
this looks delicious

>> No.17595596

>>17595589
The rear foot is longer and thus easier to de glove and stuff in a tube shape

>> No.17595635
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17595635

Here is the simplest dish in the book. Still looks delicious and it's funny that he uses a nonstick pan to dry fry the salmon.

>>17595591
Going to ask my mom to make it for my bday hah.

>> No.17595653
File: 608 KB, 2535x1612, 20220323_185607.jpg [View same] [iqdb] [saucenao] [google]
17595653

And one more dessert. So beautiful. I love the sugar coated currants. And the glowing orb of goodness in the middle.

>> No.17596594

>>17595272
t. Gordon Ramsay

>> No.17597202

>>17595591
>>17595533
How do they rank chefs?

>> No.17597212

>>17595533
Failing an interview to work at Mcdonalds does not qualify you as a chef

>> No.17597261

>>17595533
How does one rank chefs?

>> No.17597298

>>17595378
no way, I'm not going to judge anyone for taking a money job but he leaned into it outside the campaign when he didn't have to
not going to respect somebody that can't respect themselves

>> No.17597564

>>17595554
Sounds like an interesting dish to make, more for the effort involved than the taste.
A poached pig's skin doesn't sound particularly appetizing, even when stuffed with that kind of sauce. Flabby.

>> No.17597614

>>17597564
You honestly don't expect proper balance from a perfected three star dish? The stuffed pigs trotter is a legendary dish for a reason.

>>17597298
Tunnel vision take

>> No.17598684

>>17597261
After a certain point arbitrarily.

>> No.17599433

>>17597614
>Tunnel vision take
how?

>> No.17600586

One last bump for all the based marco respecters.

>> No.17600635

It's our choice, really, to love Marco.

>> No.17600893
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17600893

Who was the better chef?

https://www.youtube.com/watch?v=FC9RvOuvLQY

>> No.17600925

>>17600893
I think marco was considering how his efforts truly revolutionized high end cuisine in Britain. Marco was the first "rock star, hard ass" chef, or atleast the first one that caught the attention of the public. Gordon took that same behavior and utilized it for his own fame beyond his culinary achievements.

Essentially the reasons gordon is known by everyone on the planet is almost completely derivative of what made Marco famous. The only difference is Gordon wasn't able to beat Marco as the youngest 3 star chef.

If we're talking purely about quality of cooking and food I'm not sure because I don't know much about Ramsay's 3 star restaurant. Was it revolutionary or groundbreaking, or just another world class restaurant?

>> No.17601172 [DELETED] 

+RIGHT TESTICLE+

>> No.17602490

>>17600925
That off topic poster got his weird post wiped, so I'll bump this once more.

>> No.17603329

>>17595653
Does sound pretty fantastic.

>> No.17603343

How did the Velvet Underground go from White Heat 1 to 25

>> No.17603590

>>17600893
>get paid to make a cooking video
>i'm a home cook now, not a professional cook
what did he mean by this?

>> No.17605080

>>17597202
Cock size

>> No.17606409
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17606409

>>17595247

>> No.17606420

>>17595376
In Masterchef Straya he actually seems really nice and supportive of the competitors. But yeah he is insane and on a bad day when you fuck up working under him it will not be a good time.

>> No.17606425

>>17597202
>>17597261
By the size of ego.

>> No.17607113

>>17600925
>Was it revolutionary or groundbreaking, or just another world class restaurant?

The third one. But to be fair, revolutionizing Britain's fine dining scene just means poaching techniques from more creative foreign chefs. Par for course on old Brittania though

>> No.17607136

>>17606420
Thats the thing. I worked with a chef who idolized this dude. Rich boy who doesnt have to really worry about making a living so he can be as stupidly gung ho as possible. Sure, on the good days youre cooking in a laser focused and high performing crew serving up the finest food in town. But you honestly don't know if tomorrow the chef is going to be throwing shit and screaming at you because he *wants* to. Not even like "oh something outside of work set him off and hes in a bad mood" but "he has decided its getting too chummy in here and decides to ladle out a dose of fear"

>> No.17607168

>>17597202
Yelling contest.

>> No.17607187

>>17597202
I think an important measure is how many of their sous chefs go on to be successful and influential in their own right. The biggest part of being a chef is how you train your cooks

>> No.17607992
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17607992

>>17606409

>> No.17608013

>>17595533
t. flavortown

>> No.17608035

>>17607136
Jump him after work brp